Cuban-Style Beef Tasajo with Cane Mojo, Creamy Congrí, and Roasted Squash

Instructions

1. 1

   1. In a large bowl, mix 60 ml (1/2 cup) sour orange juice, 15 ml (1 tbsp) lime juice, 3 crushed garlic cloves, 1 g (1/2 tsp) dried oregano, 2 g (3/4 tsp) cumin, 5 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and 15 ml (1 tbsp) olive oil. Add the beef and coat well. Marinate in the refrigerator for 20 minutes.

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   2. Preheat the oven to 220 °C / 425 °F. Place the squash on a sheet pan and toss with 15 ml (1 tbsp) olive oil, 2 g (3/4 tsp) cumin, 2 g (1/2 tsp) salt, and a pinch of black pepper. Roast for 25 to 30 minutes, turning halfway through, until browned and tender.

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   3. Meanwhile, heat 15 ml (1 tbsp) olive oil in a medium pot over medium heat. Add half of the onion, half of the green bell pepper, and 2 chopped garlic cloves. Sauté for 4 minutes until fragrant and softened.

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   4. Stir in the white rice and cook for 1 minute to lightly toast it. Add the cooked black beans with 240 ml (1 cup) of their liquid, 480 ml (2 cups) water or beef broth, the bay leaf, 2 g (1/2 tsp) salt, and a pinch of black pepper. Bring to a boil, reduce the heat, cover, and cook for 18 minutes.

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   5. Turn off the heat and let the congrí rest, covered, for 10 minutes. Then remove the bay leaf and gently fluff and stir to create a creamy yet separate texture.

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   6. For the cane mojo, heat 15 ml (1 tbsp) olive oil in a small skillet over medium-low heat. Add the remaining onion, the remaining green bell pepper, and 3 crushed garlic cloves. Cook for 5 minutes until the onion is soft but not deeply browned.

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   7. Add 60 ml (1/2 cup) sour orange juice, 15 ml (1 tbsp) lime juice, 30 ml (2 tbsp) cane syrup, 15 ml (1 tbsp) white vinegar, 1 g (1/2 tsp) dried oregano, 1 g (1/4 tsp) salt, and a pinch of black pepper. Cook for 2 to 3 minutes, stirring, until the mojo is glossy and slightly thickened. Turn off the heat and stir in half of the fresh cilantro.

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   8. Heat a large skillet or griddle over medium-high heat. Once very hot, cook the marinated beef for 3 to 4 minutes per side, or until still juicy. If using internal temperature, cook to 63 °C / 145 °F for medium, or further to taste. Let the meat rest for 5 minutes.

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   9. Slice the beef thinly against the grain and toss it with half of the cane mojo so it gets lightly glazed.

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    10. Serve a base of creamy congrí, top with the beef, add the roasted squash on the side, and finish with the remaining cane mojo and the rest of the fresh cilantro.